You can use a variety of breads for dipping; the best are the more sturdy breads like Rye, Dark Wheat, Foccacia or Pumpernickel

Use cut up blanched vegetables like Cauliflower or Broccoli Florets

Pieced of Bratwurst and small party franks

Small pickled onions

Gherkin pickles

Any variety of apples sliced into wedges for dipping

Directions

Shred Cheeses into a bowl and toss with flour
Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer
Add Cheeses in batches; stir constantly until melted and fully incorporated
Stirring constantly in a figure-eight pattern with wooden spoon, add in Mustard and Sauces.
Transfer to a fondue pot or other serving dish

Meanwhile if you are going to be using the vegetables and Wursts, blanch Cauliflower or Broccoli 2-3 minutes in boiling salted water
In the same pan, bring the cooking water back to a boil and add the mini franks and pieces of bratwurst. Cook

uncovered until all the liquid has evaporated. Add 1 Tablespoon butter to the pan to brown brats and franks and serve

up with fondue and other dipping selection.Have a fun time dipping and talking while enjoying your favorite German
beer

Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com